Armenian okroshka
Origin of the recipe
Armenian okroshka (matsnabrdosh) isn't a soup that's both refreshing and filling, but rather a cold drink with cucumbers and herbs. It contains neither meat nor potatoes and is served in large glasses. Instead of kvass, matsna, or matsoni, a traditional fermented milk product from the Caucasus, is used. Armenian okroshka with matsoni and cucumbers is a great way to add variety to your summer menu.
What do you need for cooking?
Ingredients
-
Matsun (matsoni)
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Cucumber
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Green onions
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Dill
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Parsley
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Cilantro
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Salt
Kitchen utensils
- Knife
- Board
- deep bowl
Step-by-step recipe
Step 1:
Cut the cucumbers into small cubes.
Step 2:
Cut the green onions into thin rings.
Step 3:
Chop the dill, parsley and cilantro.
Step 4:
Pour matsoni into a deep container and stir.
Step 5:
Place chopped vegetables into the matsoni, add salt and mix.
Step 6:
Pour in cold water, stir well and let sit for 40-45 minutes.
Cooking tips
Add very cold water to the okroshka or chill it before serving.
You can use kefir instead of matsoni.
